Savarin Lemon Chiffon Cake

Name: Savarin Lemon Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs protein; A few drops Lemon juice; 5g (for egg yolk) Caster sugar; 2 pcs yolk; 17g Corn oil; 23g milk; 1/2 Fresh lemon; 40g Low powder; 5g Fresh lemon zest

by Windy snow

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Mould: Le Kui 4 inch Savarin

I bake two 4-inch savalins at the same time, and multiply all the above ingredients by 2.
In the original recipe, there was one egg yolk. When I made it, I changed it to two. It didn't seem to have much effect. This can prevent the remaining egg yolk from being difficult to handle. "

Ingredients

2 pcs Protein
A few drops Lemon Juice
5g (for egg yolk) Caster Sugar
2 pcs Yolk
17g Corn Oil
23g Milk
1/2 Fresh Lemon
40g Low Powder
5g Fresh Lemon Zest

Savarin Lemon Chiffon Cake

1. Wash the lemon, rub the skin with salt and rinse. Then use a tool to scrape off the lemon peel, making the movement as light as possible to avoid scraping off the white part of the lemon. This part of the peel is very bitter.

2. Use simple squeezing tools to collect lemon juice.

3. Put the caster sugar into the egg yolk and mix well.

4. Pour corn oil and milk into the egg yolk in turn, stirring while pouring.

5. Pour the lemon juice and lemon zest into the egg yolk.

6. The low powder that has been sieved in advance is sieved into the egg yolk liquid again.

7. Stir thoroughly into a fine egg yolk paste, set aside.

8. After squeezing a few drops of lemon juice into the egg white liquid, stir until the egg white is in a fish-eye bubble state and add one-third sugar; stir until the egg white is thicker and add one-third sugar; stir until the egg white has obvious lines and add one-third sugar . Until it is sent to a rigid foam, it can pull up straight and sharp corners.

9. Add one-third of the egg whites to the egg yolk paste and mix well.

10. Pour all the mixed egg batter into the remaining two-thirds of the beaten egg whites, and stir thoroughly.

11. Pour the egg liquid into the mold, put it into the oven to preheat 150 degrees in advance, and bake the middle and lower layers for about 1 hour and the surface will be golden.